Southern Nevada Food Handlers Practice Test

The correct response identifies a list of some of the most recognized food allergens, which are substances known to trigger allergic reactions in susceptible individuals. The foods listed—milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—are what the Food and Drug Administration (FDA) classifies as the "Top 8" allergens. These allergens are significant because they account for the majority of food allergic reactions and are required to be labeled clearly on packaged foods to help those with allergies avoid dangerous exposures.

Understanding these allergens is crucial for food handlers, as they must ensure the safety of all patrons by preventing cross-contact and providing accurate information about the ingredients used in their food products. This knowledge helps in creating a safe dining experience for individuals who have food allergies.

The other lists provided in the options include foods that are generally not recognized as common allergens, thus making them less relevant in the context of food safety and allergen management.